Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Lean beef 1 Bay leaf
1 c Dry red wine 1/2 ts Salt
1/4 c Balsamic vinegar 1/4 ts Black pepper
1 tb Minced garlic 1 Green, red and yellow bell p
1/4 c Chopped onion 1 Small red onion, peeled and
1 ts Dried marjoram 2 Stalks celery, trimmed and t
1/4 c Chopped parsley

~--------------For the beef:---------------------------------------
~--------------FOR THE DISH:---------------------------------------- PLACE
THE MEAT in the freezer for 30 minutes to facilitate slicing. Slice it
against the grain into very thin slices, less than 1/4-inch. Combine the
beef with the wine, vinegar, garlic, onion, thyme, marjoram, parsley, bay
leaf, salt and pepper in a glass or stainless steel bowl. Marinate at room
temperature for 20 minutes, or up to 4 hours refrigerated, tightly covered
with plastic wrap. Drain the beef. Reserve the marinade, and pat beef dry
on paper towels. Heat the oil in a wok or large skillet over high heat. Add
the beef and stir-fry for 1 minute. Remove the beef with a slotted spoon,
and reserve. Add the pepper, onion and celery to the wok, and stir-fry for
2 minutes. Add the reserved marinade, and cook over high heat until the
liquid is reduced by 2/3 and the vegetables are cooked but still crisp,
about 5 minutes. Return the beef to the pan, and heat for 1 minute. Serve
immediately. Serves 4.

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